The trifle is a classic English dessert made with layers of custard, fruit, sponge and sweetened fruit juice. The word trifle comes from the French word truffle, meaning something trite or whimsical, although this dessert is anything but trite.
It is a simple dessert in its multiple layers colours and textures. It is arranged in deep bowls so that the layers are thickly defined.
Ideally trifle is served in glass bowls so that the colourful layered dessert can be admired. Usually the bottom layer is made from sponge cake or biscuits. Then the fruits either fresh or canned are arranged. Sometimes fruit jams are also used, followed by a thick layer of whipped cream or custard. Decorations on top may include fruits, slivered almonds or candied fruit. Then the trifle is refrigerated in fridge for the flavours to develop. Some recipes also feature fruit jellies instead of fruits.
Trifle is the pudding that has graced British tables for ages. A traditional English trifle is easily the British number two pudding for Christmas after the plum pudding. This dessert is usually served at large gatherings as the typical trifle serves upwards of ten people.
Fruit Trifle
Ingredients
Butter 100 gm
Castor sugar 100 gm
Eggs 2 no
Flour 200 gm
Baking powder ½ tsp
Salt ½ tsp
Whipping cream 450 ml
Vanilla extracts few drops
Custard powder 150 gm
Raspberry jam 200 gm
Peach 4 no
Strawberries 250 gm
Blueberry 200 gm
Method
In a bowl cream margarine and 100gm sugar, beat in eggs and combine flour, baking powder and salt separately.
Fold the dry ingredients into butter mixture and pour into a greased baking tin (8” wide tin).
Bake in preheated oven at 180 degree Celsius for 25 minutes or until the cake springs back when touched in the centre.
Allow the sponge to cool down and cut into finger shape and keep aside.
In a bowl whip cream with 4 tbsp. sugar and vanilla extracts and keep aside.
Prepare custard powder by boiling in sweetened milk, cook till the raw flavour is gone, and keep aside.
To assemble the trifle brush the sponge pieces with raspberry jam and arrange in the glass bowl.
Drizzle some fruit juice on top and then layer with peaches, strawberries and blueberries on top.
Cover the half with custard and a third of the whipped cream.
Repeat layers with remaining cake, fruits, custard and cream, garnish with strawberries or as desired.
Refrigerate for 2 hours and serve cold.
Kadak Kebab
We all are well aware about kebabs and have read about many different kebabs originating from various places in the world. In the last week’s article I wrote about Shahi seekh Kebab and I received a request to write about some new kebab or some kebab which is not from the traditional age old recipes. So this week I will tell you about one of my favourite signature kebab variant which is soft inside and crispy outside and comes with a cheesy taste.
Ingredients
Lamb mince 1 kg
Ginger, paste 3 tbsp
Garlic, paste 3 tbsp
Green chili, paste 1 tbsp
Cashew nuts 50 gm
Coriander leaves chopped 3 tbsp
Mint leaves, chopped 3 tbsp
Garam masala 2 tsp
Red chili powder 2 tsp
Salt 2 tsp
Vegetable oil 3 tbsp
Cheddar Cheese 200 gm
Butter ¼ cup (for basting)
Chat masala 2 tsp
Maida ½ cup
Oil to fry
Method
Mix the lamb mince with ginger, garlic paste, green chili, garam masala, red chili powder, coriander leaves, mint leaves, salt and cashew nuts.
Squeeze out excess water if any from the mince mixture and mix thoroughly .
Refrigerate for 2 hours.
Shape the lamb mince n skewer to form a barrel.
Moist your hands with water so that the mixture does not stick to your hands while shaping the kebab.
Roast in oven or clay tandoor / grill for 10- 15 minutes or till the kebab is cooked and is springy to touch.
Baste with butter at regular intervals to ensure even cooking and colour.
Remove from skewer and cut into 3-inch-long pieces.
Cut the cheddar cheese into thin strips and insert cheese strip into the kebab barrel.
Prepare a thin batter of Maida with seasoning and water and dip each kebab on the batter and deep fry over medium heat.
Once the batter is crisp, remove on kitchen towel to remove excess moisture and serve hot garnished with mint chutney and choice of bread.
* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
[email protected]
Fruit Trifle
